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Revuelto Gramajo

Francis Mallmann

Lesson time 8 min

“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann. Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to It’s original ingredients: eggs, ham, and fried shoestring potatoes. This dish, however, can be adapted to use ingredients on hand, including fresh peas and slices of chicken or prosciutto. Even though in Argentina revuelto gramajo is eaten for lunch or dinner, we bet this mind-blowing dish will be a total brunch game-changer to your cooking repertoire.

Students give this lesson an average rating of 4.7 out of 5 stars

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– I’m gonna make a recipe called Revuelto Gramajo, sparely discussed in Argentina where it comes from. It’s the name of a man who they say invented it, Mr Gramajo. Some say they take ham. Some say they don’t take ham, but I’m gonna do them with ham. God! So delicious. Eggs, potatoes, cheese, ham. Can’t get better than that. First, I’m gonna cut my cheese. I have this beautiful wheel here, and I’m going to sort of scratch it like that, you see? You know, you have to sort of scrape it very thin. Ah. So, I’m gonna cut them… my potatoes, so I can fry them. I have these potatoes, they’re quite funny. They look like ginger more. At home we call them Pie but in France they called Alumet. So, It’s gonna be like French fries, but very, very, very, very, very thin. One more. Okay, so now I’m gonna go to the hot oil. See how it is. You have nice bubbles. Nice bubbles. We’re using sunflower oil, always very careful with oil. When you do fries like this, It’s very, very important that you have a casserole as I have today, where you have only half of the casserole with oil, never filled up to the top, because if the, what happens when the foams goes up it can bump over, fall into the fire and you’re gonna burn your house. And if that happens, never ever throw water to get it out because it explodes. The conjunction of water and oil is very, very bad. So you get a big piece of cloth and you just throw it on top and sort of get rid of all the oxygen so it goes off. That’s the best way. Quite risky though. Ha! Start mixing my eggs. Some salt. So I’m gonna cut my ham. So, where is my friendly butter? Here she is. Like a little plum of butter for my Gramajo eggs. The eggs go in… to the foamy butter. I’m just stirring a little bit so I get these little waves of cooked egg that will give the eggs a bit of a nice consistency to fold. That’s what I want, because I’m gonna fold this. So at this point, I’m gonna put the cheese in. My ham. Well, you could use sort of shredded chicken. That would be nice. Very thinly cut too, though. And so this is ready. But you see, that’s still very wet there. It’s still a bit runny, that’s what I want. And you fold it as an omelet, in two. And then you just get it out and you eat it.

About the Instructor

Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.

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